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Monday, June 29, 2015

I would have thought I'd have my opinion on milk figured out by now, but I don't.

And because I cannot decide if my image of the good life involves domesticated mammals, I am trying to limit my dependence on their products. Just in case.

I've dabbled in other nut milks, but hazelnuts and almonds seem to be in a lot of trouble these days, so I've been shying away from them.

Hemp milk has been a pleasant alternative. The process is quick and easy, and the milk has a nice, mild flavour. I also feel better about the sustainability of hemp products.

I add vanilla and salt for flavour, and spirulina or chlorella for fun and colour...and health, I guess. Mostly, I use hemp milk in tea and hot chocolate, but I have used it for making pancakes and some baked goods, without issue. It's good for cold drinks too, like chocolate milk!

I'm going home to Ontario in a few weeks, to kiss my dogs, my family and the warm lake water!

Happy Summer!!!!!!

Green Hemp Milk
(makes 1 ½ -2 cups)

Ingredients:

50 grams hemp hearts

1 ½ -2 cups water

1 tsp spirulina or chlorella powder

1/4 tsp salt

1/4 tsp vanilla extract

honey to taste (optional)

Instructions:
1. Blend all ingredients together.
2. Strain through a fine sieve.
3. Store in a sealed container in refrigerator—it will keep for a few days.

Notes:

Straining is optional, especially if you have a good blender. I don't have a good blender, and I find it separates less in my tea when I strain it.

I give the hemp pulp to my dog as a treat. She loves it, and, according to a quick Google search, all of the ingredients are quite good for her.

I only add honey if I intend to drink it on its own (vs in a sweetened tea).

I haven't had my milk go bad yet, but I also haven't kept it for more than 3, maybe 4 days.